Umbrian fish soup
4 servings
45 minutes
Umbrian fish soup is a refined dish of Italian cuisine that embodies the spirit of the Umbria region, known for its traditions and simple yet profound flavors. This soup combines fresh river fish with the aromas of olive oil, garlic, and white wine, creating a rich and balanced taste. Peeled tomatoes add a slight acidity, while garlic-rubbed toasted French baguette provides textural contrast. It is enjoyed as a warming dinner on cool evenings or as part of a hearty lunch, highlighting Italy's gastronomic heritage.
1
Cut the fish into small pieces and salt it.
- Freshwater fish: 1 kg
- Salt: 2 teaspoons
2
In a deep skillet, sauté chopped onion and celery in five tablespoons of olive oil along with four minced garlic cloves. Add salt. When the onion becomes soft, add chopped parsley and keep on heat for another minute.
- Onion: 1 head
- Celery: 1 stem
- Garlic: 5 clove
- Extra virgin olive oil: 7 tablespoons
- Parsley: 5 stem
3
Add wine (preferably Italian, Grechetto or Vermentino), cook until it evaporates by half. Add tomatoes, pour in 400 ml of water, add a teaspoon of salt, and bring to a gentle boil. Add the fish, reduce the heat, and simmer for ten minutes.
- Dry white wine: 200 ml
- Pelati (whole peeled tomatoes): 1 jar
- Salt: 2 teaspoons
4
Cut the baguette into 16 pieces and toast on both sides until golden brown without oil.
- French baguette: 1 piece
5
Cut a clove of garlic in half and rub it on the toast. Drizzle with olive oil.
- Garlic: 5 clove
- Extra virgin olive oil: 7 tablespoons
6
Pour the soup into bowls and serve with toast.
- French baguette: 1 piece
